Sauteed Vegetables

Ingredients & Substitutions

Here I explain the best ingredients for my sauteed veggies recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Vegetables – I used carrots, bell peppers, broccoli, cauliflower, cremini mushrooms, and zucchini, which are all the types I buy most often. See my recommendations below to mix and match different types of sauteed vegetables, and how to know when to add each to your pan.
• Aromatics – I guess you could consider these sauteed veggies too, but to me they are distinctly separate because they flavor everything else. I used red onion and fresh minced garlic this time. Feel free to swap in white or yellow onions (their sharpness mellows out when you saute them!), or even a teaspoon of jarred minced garlic in a pinch.
• Olive Oil – For sauteing. Sometimes I use avocado oil instead.
• Unsalted Butter – My secret ingredient for buttery, flavorful sauteed vegetables! I add it toward the end, so it adds flavor but doesn’t get a chance to burn.
• Sea Salt & Black Pepper – If you use salted butter, you may want to reduce the salt added separately.

How To Saute Vegetables

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute hard vegetables. Heat the olive oil in large skillet or saute pan over medium-high heat, until shimmering. Add the carrots and onions. Cook, stirring occasionally but not constantly, until softened.
2. Saute soft vegetables. Add the bell peppers, broccoli, cauliflower, mushrooms, and zucchini. Saute until the vegetables are just barely crisp tender and starting to brown.

3. Add butter and garlic. Lower heat to medium-low. Push veggies to the sides of the pan, making an open space in the center. Add butter and wait for it to melt. Add minced garlic to the butter and saute until fragrant.
4. Combine. Stir the sauteed vegetables together and remove from heat. Season with salt and pepper to your taste. Stir gently until the butter is absorbed into the veggies. I like a sprinkle of fresh parsley for garnish.

Timing For Different Sauteed Veggies

This is one of my favorite healthy vegetable recipes, because you can mix and match any type in your fridge! The key to know is the time to saute vegetables can vary depending on the type of veggie. Here is the timing I use:

• Hard vegetables take at least 10-15 minutes. These include carrots, onions, parsnips, turnips, celery, brussels sprouts, cabbage, celery, potatoes, radishes, and other root vegetables. Sometimes sauteing these can take even longer, so I like to dice them into pretty small pieces if I want them to soften.
• Soft or watery veggies take 5-7 minutes. These include zucchini, yellow squash, broccoli, cauliflower, romanesco, portobello or shiitake mushrooms, snow peas, artichoke hearts, asparagus, corn kernels, green beans, and cherry or grape tomatoes. The only exception is eggplant, which is soft and watery, but I still prefer to add with the hard veggies and let it cook longer.
• Leafy greens wilt in just acouple minutes. So, I usually saute spinach or kale very briefly toward the very end, when the other sauteed vegetables are basically done.
• I often cook a combination like this: Cook harder veggies for a few minutes first, then add the softer veggies. Continue cooking until all of them are tender.

Serving Ideas

These sauteed veggies are the perfect healthy vegetable recipe when you just need a simple side or want to use up what’s in your fridge. I’ve served it with all kinds of healthy dinners:

• Chicken – My weeknight go-tos are simple baked chicken breast, chicken legs, or chicken leg quarters. If you like something more unique, try my garlic butter chicken or paprika chicken.
• Steak – I like to saute vegetables while I air fry steak, and can have both done around the same time. For a nicer dinner, you can’t go wrong with a juicy New York strip, ribeye, or filet mignon.
• Seafood – My baked salmon, pan fried tilapia, or air fryer shrimp are perfect for quick weeknight meals. For a special occasion, I love pan seared halibut, crab legs, or sea bass.
• Pasta Meals – For a vegetarian meal, toss the vegetables with your favorite pasta (or zoodles), sauce, and cheese.
• Rice Bowls – Plate the sauteed veggies over rice or cauliflower rice along with air fryer salmon bites or steak bites.